Happy New Year(‘s Eve)! Today I am sharing with you a very easy and absolutely delicious Lemon Meringue Tart recipe my guests will be eating this year! I hate to be honest though, and I admit that I may have stolen one teeny tiny slice for the sake of the photos, and my hunger.
I love this soo much because the tartness of the lemon inside the actual tart, combined with the sweetness of the meringue make suuuuuch a good pair! they’re basically otp 😉
By the way, cutting a slice out of this thing is pretty hard, so be patient and careful! The meringue is going to crack either way, but the next cut slices may just look better! Okay, without any further ado, here’s the recipe, by the iconic, Mary Berry.
FOR THE BASE
- 75g (3oz) butter
- 25g (1oz) demerara sugar
- 175g (6oz) digestive biscuits, finely crushed (see tip below)
FOR THE FILLING
- 1 x 394g tin of full-fat, sweetened condensed milk (see tip below)
- 3 egg yolks (see tip below)
- finely grated rind and juice of 2 large lemons
FOR THE FILLING
- 3 egg whites (see tip below)
- 175g (6oz) caster sugar
1 You will need a 23cm (9in) round, straight-sided or fluted ceramic tart dish, about 4cm (1½ in) deep. Preheat the oven to 190C/170C fan/gas 5.
2 Melt the butter in a medium saucepan, remove the pan from the heat and stir in the sugar and biscuit crumbs. Press the mixture into the flan dish using the back of a spoon to bring the crumbs up around the sides of the dish and smooth the base in an even layer.
3 To make the filling, first pour the condensed milk into a bowl, then beat in the egg yolks, lemon rind and strained juice. The mixture will appear to thicken on standing, then loosen again as soon as it is stirred. This is caused by the combination of condensed milk and lemon juice and is nothing to worry about. Pour the mixture into the biscuit-lined dish.
4 Put the egg whites into a large, spotlessly clean, grease-free bowl and, preferably with an electric hand whisk, or using a balloon whisk otherwise, whisk the egg whites until they look like clouds. Now start adding the caster sugar, a teaspoon at a time, whisking well between each addition and with the electric whisk at full speed.
5 Spoon the meringue over the surface of the filling in separate blobs, then spread gently with the back of your spoon to cover the filling to the biscuit-lined edges. Lightly swirl the surface of the meringue, then bake for 15-20 minutes or until the meringue is pale golden. Set aside for about 30 minutes to allow the filling to firm up before serving warm.
Love ya. Cheers, bye x